L-arginine treatment improves persimmon shelf life

Persimmon (Dispyros kaki) is highly perishable fruit and exhibit limited shelf life due to higher respiration and transpiration activities. The present study aimed to investigate the efficacy of postharvest L-arginine application (1mM, 5mM, 10 mM) on the shelf life and quality of persimmon cv. Mardan seedless. The results revealed that that L-arginine application (1 Mm) significantly reduced the increase in physiological weight loss and decay incidence along with markedly higher firmness than control. L-arginine treated persimmon showed substantially higher lightness (L*) and hue angle value and exhibited significantly lower chroma value than control group. The treated persimmon fruits exhibited noticeably lower electrolyte leakage, malondialdehyde and hydrogen peroxide accumulation along with lower soluble solid content and SSC: TA ratio, while showed significantly higher titratable acidity as compared to control. Moreover, L-arginine treated persimmon had considerably higher activities of antioxidant enzymes including superoxide dismutase, peroxidase, catalase and ascorbate peroxidase along with higher ascorbic acid, total antioxidant activity, and total phenolic contents. Also, cell wall hydrolysis enzymes such as pectin methylesterase, polygalacturonase and cellulase enzymes exhibited significantly lower in L-arginine treated fruits than control. These findings proposed that 1 mM L-arginine treatment could maintain the shelf life and quality of persimmon under low temperature storage. ? SourcesImprovement of physicochemicals, antioxidant system and softening enzymes by postharvest L-arginine application leads to maintain persimmon fruit quality under low temperature storageMuhammad Arslan Khan, Muhammad Azam, Saeed Ahmad & Muhmmad AtiqFood Measure 17, 2964?2977 (2023)https://doi.org/10.1007/s11694-023-01835-6Picture, Quo, ?A?n no has probado el persimmon?,?https://quo.eldiario.es/naturaleza/a73936/persimon/